The Good Egg Salad Sandwich

Recipe Ingredients

4		Hard-boiled egg whites
3 tablespoons	45ml	Light mayonnaise
1/2 teaspoon	2.5ml	Dijon mustard
2 tablespoons	30ml	Diced green onions
2 tablespoons	30ml	Diced celery
1/4 teaspoon	1.3ml	Dried tarragon
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Salt - to taste, (optional)
4		Whole-wheat or rye bread
2		Lettuce leaves (large)
		Thinly-sliced tomatoes - as needed

Recipe Instructions

Coarsely mash the egg whites with a fork. Add the mayonnaise, mustard, green onions, celery, tarragon, pepper and optional salt; mix well. Use immediately or refrigerate overnight.

Make two sandwiches, adding lettuce and sliced tomatoes to each. Cut the sandwiches in half. Serve immediately or wrap airtight and refrigerate.

This recipe yields 2 servings.

Each serving: 253 calories; 610 mg sodium; 8 mg cholesterol; 10 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 13 grams protein; 4.36 grams fiber.

Source:
The Los Angeles Times, 01-09-2002

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